Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (<i>Phaseolus vulgaris</i> L.) Endemic Ecotypes of Southern Italy before and after Cooking

<div>UPLC profiles of the polyphenols present into four bean groups: nonpigmented beans Quarantino di Volturara raw and cooked (Q-Qc); red beans Cannellino Rosso raw and cooked (CR-CRc); speckled beans Sanghellatto raw and cooked (S-Sc); and dark beans Nero Frigento raw and cooked (NF- NFc).</div>

Oxidative Medicine and Cellular Longevity

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Figure 2

Figure 2: Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (<i>Phaseolus vulgaris</i> L.) Endemic Ecotypes of Southern Italy before and after Cooking 

Figure 2 | Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking 